BLT Potato Salad
This BLT Potato Salad has already made a few appearances at my barbecue parties this summer because it’s just so good! The salad is rich and loaded, with a variety of textures and flavors! A delightful combination of buttery potatoes, crispy green lettuce, juicy tomatoes, tangy pickles, and lots of crunchy, smoky bacon. Then, all coated in a creamy mustard dressing. Ready in just about 30 minutes, this is a summer must-try!
No matter what you decide to pair it with, it’s guaranteed to be a success. I have tried it with crispy fried chicken and also juicy turkey burgers; every time, it’s a huge hit and instantly elevates any main dish. It can be served warm or cold, and the best part is that it can be customized to your liking. I personally always opt for extra bacon.
Table of contents
I have always loved a classic potato salad, but baconizing it takes it to the next level of tasty. I use a velvety-smooth, creamy mayo-and-mustard dressing with vinegar that highlights the flavors of the other ingredients. Using a mix of tender potatoes, fresh produce, and tangy pickles makes this hearty and satisfying salad pleasantly refreshing. Always a nice addition to any picnic or potluck party.
Why you will love this recipe
- Two favorites in one: I love BLTs and potato salad, so I can have both in one dish. The unique taste and combination of different textures is amazing.
- Easier than it seems: This recipe can be made in under 30 minutes with accessible ingredients.
- Perfect summer salad: This is a wonderful salad to bring to picnics or serve at barbecues. I usually double the recipe since it’s a crowd pleaser and everyone comes back for seconds.
- Versatile: This loaded salad is also very versatile; you can skip or add ingredients based on your own preference. I personally like to mix in grilled corn when in season, and I always opt for extra pickles in mine.
What you will need
- Produce: I use Yukon Gold potatoes because they hold their shape and have a buttery flavor. Romaine lettuce is crunchy. I cut the heart into 1-inch chunks for similar-sized bites. I use cherry tomatoes, cut in half, because they have a natural sweetness and not a lot of excess liquid that would make the salad watery. Thinly chopped scallions provide a subtle, fresh onion bite that cuts through the mayo dressing. Chives complement the smoky bacon without overwhelming it.
- Meat: I also add 12 thick-cut bacon slices, fried and cut into 1-inch pieces, for a robust, smoky flavor that stands up to the creamy dressing.
- Seasonings: Salt and vinegar are added to the potatoes for extra flavor.
For the dressing
- Wet ingredients: Mayonnaise is the base of the dressing, as it recreates the flavors of the sandwich and the potato salad. I use my favorite mayo. Olive oil provides a luxurious texture and rich flavor. Stone-ground mustard has an invigorating tang and a textured mouthfeel. Vinegar adds tangy flavor and bright contrast.
- Seasonings: Besides salt and pepper, I also add dill pickle relish, which adds tangy flavor, a zesty boost, and a crunchy kick.
How to make
Boil the potatoes: First, I clean and chop the potatoes, put them in a large pot of salted water, and boil them for 12 to 15 minutes, or until tender. Then, I drain them and toss them with 1 tablespoon of vinegar.
Cook the bacon: While the potatoes boil, I cook the bacon in a skillet over medium heat until crispy. Afterward, I chop it and let it rest on a paper towel-lined plate until it is dry.
Make the dressing: Next, I let the potatoes chill while I mix the dressing ingredients, letting them meld.
Chop the vegetables: As the dressing and potatoes chill, I chop the vegetables and add them to a large bowl. Then, I add the potatoes and dressing to the bowl and gently toss them before serving with extra garnish.
Serve: Before serving, I garnish the salad with pickle slices and chives.
Expert tip
The best produce for this salad
I prefer to use romaine lettuce for this salad because it holds its shape better. The heart is the crunchiest part, so that is what I go with. The potatoes I use are Yukon Golds. I like them because they are waxy enough to keep from turning mushy, yet soft enough to absorb flavor well. My favorite tomatoes are sweet cherry tomatoes because they don’t have excess liquid that makes the salad watery, and their natural sweetness adds a delicate balance.
More tips to consider:
- Toss potatoes in vinegar while they are still warm to maximize their flavor absorption.
- Use waxy potatoes instead of russets so they hold their shape better.
- Add lettuce, tomatoes, bacon, and other ingredients right before serving to keep them crispy.
- To keep the salad from getting watery, use grape or cherry tomatoes. Or remove seeds and pulp from larger tomatoes.
Recipe variations and add-ins:
- Different dressing: Instead of the traditional potato salad dressing, try bacon vinaigrette, made with bacon drippings, olive oil, apple cider vinegar, Dijon mustard, honey, and garlic.
- Tangy dressing: Replace half the mayo with sour cream for a tangier, lighter dressing.
- Chessy BLT: Toss in some shredded cheddar or American cheese for a cheesy BLT.
- Make it addictive: With a bit of my homemade ranch seasoning in the dressing, along with the bacon and some cheddar cheese, this BLT salad becomes a crack BLT salad.
- Spice it up: Those who like spicy food will love it with some chopped jalapenos and red pepper flakes.
Serving suggestions:
This salad can be a meal or a side dish. I like to serve it as a meal with a side of hearty bread, like my homemade beer bread. And it’s so easy to make without rolling, kneading, or waiting for it to rise. It is also a perfect side dish for burgers at a family barbecue, just like a regular potato salad, only way better! I also like to pair it with tender ribs and baked beans.
Try it with these strawberry-bacon grilled cheese sandwiches for a bacon-filled lunch that will impress bacon lovers everywhere. This is a unique mouthwatering taste with gooey cheeses, crispy bacon, toasted buttery bread, and sweet berries. For a delicious dessert, my banana cream cheesecake is better than the Cheesecake Factory’s with Bavarian custard and fresh bananas.
How to store leftovers:
- Refrigerate: This salad is best served right away, but it will stay fresh for several days in the fridge.
- Freezing: Freezing is not recommended.
Frequently asked questions
Soaking your potatoes is not necessary, although some people do let them soak for 15 to 30 minutes anyway to reduce the amount of starch. This is usually for those who are using russet potatoes. Some people insist on using russets because they absorb flavors better than the other types of potatoes. First, cut the potatoes into chunks and be sure to soak them in cold water, never hot. And always rinse them afterward.
Using russets or other starchy potatoes can make the salad mushy because they are softer and don’t hold their shape as well. I like to use Yukon Gold or red potatoes. Fingerlings are also a good choice. Also, overcooking the potatoes will make the salad mushy, since they end up more like mashed potatoes. Dressing them too soon is another mistake some people make, which causes the potatoes to fall apart and get mushy.
No, the potatoes should be placed into the pot with cold, salted water. Putting potatoes in hot, boiling water will cause them to cook on the outside first, then the inside, making the outside soft by the time the interior is done. This uneven cooking is a common mistake that many people make. The potatoes need to heat up with the water, so they cook evenly. Also, adding 1 tablespoon of vinegar to the water helps prevent pectin from breaking down.
Actually, I prefer to prep my ingredients ahead of time, so I have everything ready to put together after I boil the potatoes. Especially the dressing and bacon. I usually make the dressing the day before so the flavors can meld together. The bacon is easy to make and can be saved from breakfast, getting it extra crispy and letting all the grease soak out. Then, I make the rest of the ingredients while the potatoes chill.
More salads to try:
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BLT Potato Salad
Ingredients
Potatoes:
- 2 1/2 pounds Yukon Gold potatoes or Tri-Color potatoes washed, peeled and cut into 1 inch pieces*
- 1 tablespoon salt
- 1 tablespoon white vinegar
Other Ingredients:
- 12 slices thick cut bacon cut into 1 inch pieces
- 1 romaine lettuce heart cut into 1 inch pieces
- 2 cups cherry tomatoes halved
- 6 scallions thinly chopped
- 1/4 cup chives chopped
Dressing:
- 3/4 cup mayo
- 2 tablespoons olive oil
- 2 tablespoon stone ground mustard
- 3 tablespoons white vinegar
- 2 tablespoons dill pickle relish
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Garnish:
- Pickle slices optional
- More chopped chives
- More chopped green onions
Instructions
Potatoes:
- Thoroughly wash and scrub the potatoes, then cut them into 1-inch pieces. Place the pieces in a large saucepan and cover them with water, ensuring the water level is 1 inch above the potatoes.
- Add 1 tablespoon of salt and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for about 12 to 15 minutes or until tender. Be careful not to overcook; start checking for doneness early.
- Drain and transfer potatoes to a large bowl. Gently toss with 1 tablespoon of vinegar and set aside to cool.
Cook Bacon:
- While you wait, heat a large non-stick skillet over medium heat. Once the skillet is hot, add the bacon—there's no need to add oil, as the bacon will release its own grease. Cook the bacon for about 5-6 minutes, or until it is crispy. If necessary, cook the bacon in batches to prevent overlapping, as this can prevent them from becoming crispy. Once cooked, transfer the bacon to a plate lined with paper towels and set aside.
Dressing:
- In a small bowl, whisk together: mayo, olive oil, mustard, white vinegar, pickle relish, salt, and pepper until fully combined. Taste for salt and pepper.
Combine:
- Add chopped lettuce, sliced tomatoes, chopped chives, chopped green onions, and bacon to the bowl with potatoes.
- Pour the dressing over the ingredients, gently toss to combine.
- If you like, you can garnish with pickle slices, extra chives, and green onions.
- Serve and enjoy!
Video
Notes
The best produce for this salad
I prefer to use romaine lettuce for this salad because it holds its shape better. The heart is the crunchiest part, so that is what I go with. The potatoes I use are Yukon Golds. I like them because they are waxy enough to keep from turning mushy, yet soft enough to absorb flavor well. My favorite tomatoes are sweet cherry tomatoes because they don’t have excess liquid that makes the salad watery, and their natural sweetness adds a delicate balance.More tips to consider:
- Toss potatoes in vinegar while they are still warm to maximize their flavor absorption.
- Use waxy potatoes instead of russets so they hold their shape better.
- Add lettuce, tomatoes, bacon, and other ingredients right before serving to keep them crispy.
- To keep the salad from getting watery, use grape or cherry tomatoes. Or remove seeds and pulp from larger tomatoes.
That sounds so good! Any time you add bacon to anything, it’s going to be a winner. I have to make this!
Yum! This looks like a great potato salad to try! I always make the same side dishes, this is a great new one for me to make. Thanks for the recipe!
This is one packed potato salad! It looks delicious and perfect for BBQ season!
This salad looks very good! I bet it is super refreshing in the summer!
I have a potluck dinner coming up in a few weeks. I have been looking for some ideas of what to bring. This is definitely making the list.
Now THIS is what I call a great looking potato salad! I love how it isn’t mushed up with hearty chunks of goodness! The pickles are an awesome additive! Thank you for a tasty, unique recipe!
This salad looks incredible! I am definitely giving this a try tomorrow.
Wow, this looks like a really good summer salad recipe. Its so unique, I’ve never eaten anything with pickles and potatoes in it before. I bet its zangy.
This is definitely a combination I never would have thought of, but it sure looks good!
I like that this is really a salad. It looks pretty good. I need something to bring to the BBQ on the 4th.
Oh wow that looks amazing. I always make my potato salad with the skin on. That’s where the nutrients are!
Now this is a recipe I want to try out! It has some great ingredients!
Wow, this is so delicious! I really do want to make this for a potluck!
Looks amazing! Just perfect for potluck or summer bbq! I love bacon too!